Wednesday, October 15, 2014

Italian Shredded Beef Sandwiches ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Italian Shredded Beef Sandwiches
2 pounds beef sirloin
1 1/2 teaspoons Wildtree Italian Dressing Mix
1/4 cup Wildtree Absolutely Onion Blend
1/4 teaspoon of cayenne pepper
1 teaspoon black pepper
1/4 cup water
2 tablespoons low-sodium Wildtree Worcestershire sauce
1 garlic clove, minced
1 medium red pepper, julienned
1 medium onion, julienned
6 bread rolls

Method of Preparation
Season beef with Wildtree Italian Dressing Mix, Wildtree Absolutely Onion Blend, cayenne and black pepper. Place beef and water in a 5 quart slowcooker. Cook on low for 7-8 hours. Remove the beef, shred it, and return it to pot with remaining ingredients. Cook on high for one more hour. Serve on bread rolls.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com

Slow Cooker Santa Fe Chicken ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.


Slow Cooker Santa Fe Chicken
1.25 pounds chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
1 (15.5 ounce) can black beans, drained and rinsed
3 tablespoons Wildtree Taco Seasoning
¾ cup shredded cheddar
¾ cup scallions, sliced
¼ cup chopped cilantro

Method of Preparation
Add the chicken, diced tomatoes, black beans, and Taco Seasoning to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours. Remove chicken and shred. Return to slow cooker and toss. Serve over rice or in tortillas with shredded cheese, scallions, and cilantro.

 To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
 

Friday, October 10, 2014

Mole Chicken Tacos ~ Daily Crockpot Recipe for October

 
 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 
Mole Chicken Tacos
1 ½ pounds chicken breasts, boneless and skinless
¾ cup Wildtree Nut Free Mole
6 (8 inch) flour tortillas

Method of Preparation
Combine chicken and Mole sauce in a zip top freezer bag. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Return to the slow cooker and toss in the remaining liquid. Serve the chicken on tortillas with desired toppings.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
 

Wicked Good Meatballs ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Wicked Good Meatballs
1 pound ground beef
1 pound ground sausage
2 boxes Wildtree Just Like Mom's Meatloaf Mix
2 eggs
1/2 cup soy sauce
1/4 cup milk
1/4 cup Wildtree's Organic Ketchup
1/2 cup Cabernet Sauvignon
1 bottle Wildtree Wicked Good Slow Cooker Sauce

Method of Preparation
Combine the meats with Wildtree Just Like Mom's Meatloaf Mix, eggs, soy sauce, milk, and Wildtree's Organic Ketchup. Use a cookie scoop to form meatballs. Add wine to slow cooker and then place meatballs inside. Pour Wildtree Wicked Good Slow Cooker Sauce over the meatballs. Cook on high for about 4 hours or until meatballs reach an internal temperature of 165°F. Serve on spaghetti, as a sandwich, or as an appetizer.

To order your Wildtree groceries please go to

Slow Cooked Apple Cinnamon Pork Tenderloin ~ Daily Crockpot Recipe for October


Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.



Slow Cooked Apple Cinnamon Pork Tenderloin
2 pound pork tenderloin
2 apples, sliced
2 tablespoons Wildtree Oatmeal Mix-in: Sugar & Spice
1 cup red onion, sliced
salt and pepper to taste

Method of Preparation
Cut slices in the pork tenderloin, about every inch, large enough to fit an apple slice. Lay the remaining apple slices in the bottom of the slow cooker. Top with the onion slices and tenderloin. Sprinkle the Oatmeal Mix-in over the top of the tenderloin and season with salt and pepper if desired. Cook on low for 4-5 hours or until pork is cooked through and tender.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com

Tuesday, October 7, 2014

Slow Cooker Chicken Stroganoff ~ Daily Crockpot Recipe for October

 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 

Slow Cooker Chicken Stroganoff
1 pound chicken breasts, diced
8 ounce package sliced mushrooms
1 cup water
1 packet Wildtree Stroganoff Skillet Meal
3 ounces Neufchatel cream cheese
8 ounces egg noodles, prepared according to package directions

Method of Preparation
Add the chicken and mushrooms to a slow cooker. Whisk together the water and Stroganoff Skillet Meal packet. Add to the slow cooker and stir to coat all the ingredients. Cook on high for 4-5 hours. Add the cream cheese and cook for another half hour, stirring often to incorporate the melting cream cheese. Serve over egg noodles.
 
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com
 

Monday, October 6, 2014

Honey Sesame Chicken ~ Daily Crockpot Recipe for October

 
Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
 

Honey Sesame Chicken
1 ½ pounds chicken
½ cup honey
¼ cup Wildtree Teriyaki Sauce (or Wildtree's Pacific Fusion for a spicy version)
½ cup diced red onion
½ cup tomato sauce
2 teaspoons rice vinegar
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Garlic Galore Seasoning Blend
¼ teaspoon crushed red pepper
1 tablespoon flour
1 tablespoon water
Scallions and sesame seeds for garnish

Method of Preparation
Add chicken to a zip top freezer bag. Whisk together the Teriyaki Sauce, red onion, tomato sauce, rice vinegar, Grapeseed Oil, Garlic Galore, and crushed red pepper. Pour into the bag with the chicken. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Whisk together the flour and water. Add to the remaining liquid in the slow cooker; whisk until combine. Cover and cook until sauce come together, about 10 minutes. Add the shredded chicken back to the slow cook and toss in the sauce. Garnish with chopped scallions and sesame seeds.

To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com